This Dry Brine Garlic Herbed Roast Turkey Breast Recipe is the only recipe you need for turkey recipes featuring roasted turkey breast. I’m always team dry brine so this turkey breast brine is the perfect way to impart delicious flavor on either boneless turkey breast or bone-in turkey breast. Scroll down to see how we can make this for any occasion and don’t forget to pin or print the recipe card to make this tonight!
What You’ll Love About This Dry Brine Garlic Herbed Roast Turkey Breast Recipe
The dry brine helps to rely on the turkey meat and its own moisture. Dry brining helps to bring out the maximum flavor without the added use of liquid and large containers. It’s personally my favorite way to craft a flavorful turkey breast for an easy weeknight meal. You’ll love the ease in crafting the dry brine and it’s adaptability to scale up or down depending on how many pounds of turkey meat you’re brining to roast.
Ingredients You’ll Need to Make This Dry Brine Garlic Herbed Roast Turkey Breast
We need just a handful of ingredients to make this. Here’s what we need:
- Diamond Crystal Kosher Salt. This affords the perfect balance of flavor. Because of its larger grain size, kosher salt is less dense than table salt. A teaspoon of kosher salt contains less sodium than a teaspoon of table salt, giving you more margin for error and making it easier to avoid over-salting. For a pound of turkey meat, we’ll use a ratio of 1/2 teaspoon per pound.
- 4 to 5 pounds of turkey breast meat. I absolutely love either the boneless or bone-in turkey breasts from Diestel.
- 1/3 cup chopped fresh herbs (rosemary, sage, thyme). Because we’ll dry brine our turkey for 24 hours, I like adding the fresh herbs here to impart more flavor. The trio of rosemary, sage, and thyme are a favorite though you could also use fresh oregano or bay leaves too.
- 3 to 4 garlic cloves, grated or minced. The garlic is one of a few additional flavors we love to add for our 24 hour dry brine.
- Zest of 1 orange and 2 lemons. The citrus zest from orange peel and lemon is such a lovely adding to add flavor. The citrus flavors help in elevating our basic brine for our fresh turkey breast.
- 1/2 cup unsalted butter, diced into cubes or sub for olive oil. Once we place our brined turkey breast in the roasting pan, we’ll need a cooking fat to help with both flavoring and browning. I’ve used both of these options and always works well for either turkey breast or even a whole turkey.
How to Make This Dry Brine Turkey Breast Recipe
To make this simple brine for our roast turkey breast recipe, we’ll need to do the following:
- To best way to dry brine the turkey: pat turkey breast dry with paper towels. Season liberally with the kosher salt, coating the skin and meat. Brine turkey breast in the refrigerator for at least one hour, up to overnight.
- In a small bowl, mix together the olive oil, citrus zest, and fresh herbs. Once you’re ready to roast the turkey breast, preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment paper. Alternatively, you can roast the turkey breast in a roasting pan fitted with a roasting rack.
- Rub the oil, citrus, and herb mixture on top of and under the white meat skin of the turkey breast. Place turkey breast on a rimmed baking sheet or roasting wire rack. Roast for 30 to 40 minutes until the crisp skin is golden brown and when a meat thermometer registers internal temperature 165 degrees F. Once cooking time is complete, remove from oven and cool 5 minutes before carving and serving.
What to Serve with the Garlic Herbed Roast Turkey Breast
This is the kind of those turkey recipes that go beyond the Thanksgiving table and it’s one I make all year. That said, apart from, the traditional sides of a Thanksgiving Dinner, I love serving this Garlic Herbed Roast Turkey Breast with any of the following seasonal sides and salads:
Dry Brine Garlic Herbed Roasted Turkey Breast
Ingredients
- 2 teaspoons kosher salt
- 4 pound turkey breast bone in and skin on
- 1/4 cup chopped fresh herbs rosemary, sage, thyme
- 4 garlic cloves grated or minced
- Zest of 1 orange and 1 lemon
- 1/4 cup olive oil for roasting
Instructions
- To dry brine the turkey: pat turkey breast dry with paper towels to remove moisture. Season liberally with the kosher salt, coating the skin and meat. Brine turkey breast in the refrigerator for at least one hour, up to overnight.
- In a small bowl, mix together the olive oil, citrus zest, grated garlic, and fresh herbs. Once you're ready to roast the turkey breast, preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment paper. Alternatively, you can roast the turkey breast in a roasting pan fitted with a roasting rack.
- Rub the oil, citrus, garlic, and herb mixture on top of and under the skin of the turkey breast. Roast for 30 to 40 minutes until skin is golden brown and internal temperature reaches 165 degrees Fahrenheit. Remove from oven and cool 5 minutes before carving and serving.
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